I mix and knead by hand, let rest, covered, on the counter for 2-3 hours, then refrigerate overnight, then on the counter again for 2-3 hours, then shape directly in 2 16" SS trays.I use a mixture of grated parmesan cheese, and grated mature cheddarI spread the sauce all over the pizza, including the rim. Same for cheese. This way, my kids don't discard the edges.and I bake in a pre-heated gas stove oven for 9 minutes on 250c (480f)

My kids love its taste. Its light and soft at the top, feather-crunchy in the bottom and near the rims.

Looks delicious Sallam! I also like your idea of minimizing the outer crust so the kids will eat right to the edges. I hate to see the best part of the pizza go to waste! Of course, when you have a puffy crust many people (especially kids) don't like to eat the edges.

Not really. A thinner crust is the common type, though not as thin as the NY style.I do mine thicker out of laziness. A dough of that volume can almost make 4 family 16" NY style, but double the work, lol. Besides, it costs more, because of the more cheese used in 4 instead of 2.But in general, Egypt has many of the famous chains, like PH, Dominoes, Papa John, etc.